Rotisserie rump with ají verde sauce

Remove the rump from its packaging and pat dry with a paper towel. We like to use a sharp skewer to make the initial entry point for our rotisserie pole. Push the skewer through the centre of the meat, and to the other side, ensuring it’s even and will sit centrally on the rotisserie pole. If you do not have a rotisserie, or a BBQ, please see our notes below

Thread the rump over and onto the rotisserie pole. Generously sprinkle with the salt and set aside while you set up your BBQ.  When we cook on a rotisserie we generally like to bank the coals on the left or right side of the protein that’s cooking. You can do either one if you have a kettle-style BBQ. But, we tend to avoid coals directly underneath the protein, certainly to start with, since it can cook the meat too quickly

Feel free to add any wood at this stage, to give the beef a subtle smokey flavour profile. We prefer fruit wood such as cherry or apple

Slot the rotisserie into the barbecue and turn it on. Place a small foil pan or baking tray underneath to catch any delicious fat and juices

Cook the steak until it’s medium rare (53°C), about 1 hour. Allow 20 minutes of rest time before carving. Cooking with a rotisserie tends to be a gentler way of cooking and as such, can cut down on resting time

To make the ají verde sauce, simply blend all the ingredients until smooth. We usually reserve a few pieces of jalapeño, coriander, parsley and pickled chillies for garnish

Serve the beef carved into slices with the ají verde on the side

Note: If you don’t have a barbecue, you can reverse sear the steak. To reverse sear, set your oven to a very low temperature, no higher than 130°C. Cook the beef in the oven until the internal temperature reaches 53°C (about 12-15 minutes). Then, in a hot pan, sear the outside, basting the steak in butter and oil with a few aromatics like garlic cloves, thyme and rosemary. Set aside to rest for 5 minutes before carving